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Pork Loin with Spinach Stuffing

Total Time

Prep: 20 min. Bake: 2 hours + standing

Makes

10-12 servings

I can't say whether leftovers from this eye-catching roast are good, because we never have any! I've been making this flavorful main dish for years and have never been disappointed. -Lois Kinneberg, Phoenix, Arizona

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 boneless pork loin roast (3-1/2 pounds)
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dill weed

Directions

  1. Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt.
  2. Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan.
  3. Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing.
  4. In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.

Nutrition Facts

1 slice: 254 calories, 13g fat (6g saturated fat), 87mg cholesterol, 463mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 28g protein.

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